My husband's birthday comes at the start of the month and, as always, he requested a chocolate cake. Always on the lookout for a new recipe, I thought I'd try something from my tried and trusted Hummingbird Bakery cookbook. It's always a little risky to try a new recipe for an important occasion, but I felt confident with the disaster of Bobble's birthday cake put behind me. So I settled upon the 'Brooklyn Blackout Cake'.
I'm pleased to report that I can confirm this that is a flipping brilliant recipe for chocolate cake. The cake is seriously chocolaty, light and moist.
The recipe
(taken from the Hummingbird Bakery Cookbook)- 100g unsalted butter, at room temperature
- 260g caster sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 45g cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- a pinch of salt
- 170g plain flour
- 160 ml whole milk
- Preheat the oven to 170c (325 Degrees F) or Gas Mark 3.
- Put the butter and sugar in a free-standing electric mixer with a paddle attachment, or use a handheld electric whisk and cream until light and fluffy.
- Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
- Turn the mixer down to slow speed and beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed.
- Add half the flour, then all the milk, and finish with the remaining flour.
- Mix well until everything is well combined.
- Pour the mixture into the two prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 25-30mins. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
Instead, I made a chocolate buttercream to completely cover and sandwich the cake together. I then stuck chocolate fingers to the outside of the cake (I used almost 3 boxes!) before finishing it off with a few malteasers and the all important birthday candles.
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